1. Practice one.

Ingredients: Appropriate amount of pork. Ingredients: 2~3 green peppers, washed and cut into small pieces, appropriate amount of starch, a little green onion, ginger and garlic. Seasoning: salt, MSG, pepper, a little soy sauce.

Method: It is best to choose lean pork tenderloin, cut into 3-5 cm long and 2-3 cm thick pieces, add a little water to starch, the same viscosity as the starch of pot-wrapped meat, and hang it Homogenous pulp. Heat the oil until it is 70% hot, fry the meat until golden brown, take it out and set aside. Leave a little base oil, add shredded onions, ginger, and garlic slices and sauté until fragrant, add green peppers and fried meat, stir-fry, add seasonings, coat with gravy, and remove from the plate.

2. Method two.

Ingredients: 250 grams of pork, 1 green chili, 1 egg, a little carrot, a little salt, 1 tsp chicken essence, a little meat tenderizer, a little pepper powder, a little Italian spices (optional, after use Fresh meat can be flavored), a little minced garlic, a little ginger powder, 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 1 teaspoon of sugar, a little batter, a little water starch.

Method: Cut the pork into small pieces of about 2-3 cm, add salt, pepper powder, meat tenderizer, and (Italian spices, optional), mix well, and add an egg. Marinate for 1 hour, then refrigerate overnight if conditions permit. Wash the side dishes, cut the carrots into thin slices and cut the peppers into diamond-shaped triangles. Mix sweet, soy sauce and soy sauce and set aside; pour an appropriate amount of oil into the pot, add the marinated meat to the batter, put it into the oil pot and fry until it is crispy on the outside and tender on the inside; leave a small amount of base oil in the pot , sauté the minced garlic and ginger powder over low heat until fragrant. Add the oiled meat and stir-fry, add light soy sauce, balsamic vinegar, and a little sugar and stir-fry quickly, and finally pour in a little water starch.

3. Practice three.

Ingredients: 300 grams of lean pork, 1 eggplant, 1 carrot, 1 green pepper, onion, garlic, soy sauce, oyster sauce, rice vinegar, cooking wine, pepper, starch, chicken essence, sugar, salt.

Method: Cut lean pork and eggplant into small pieces, cut carrots and green peppers into diamond-shaped slices, cut onions into sections, and slice garlic; add soy sauce, oyster sauce, rice vinegar, cooking wine, pepper, starch, chicken essence, sugar, and salt Mix evenly with water to make a sauce; heat oil in a pot, add starch and water to make a batter, wrap the pork in the batter and put it into the pot, fry until golden brown and take it out; wrap the eggplant with dry starch and put it in the pot Fry until golden brown and take it out; heat the oil in the pot, sauté the onions and garlic until fragrant, add the carrots and green peppers, pour in the sauce and stir-fry evenly; return the pork and eggplant to the pot and continue to stir-fry until the soup is reduced Serve when thickened.